Bring a large pot of water to the boil. Salt water with 1 Tbsp. salt or until the water tastes like the sea.

Meanwhile in a large frying pan, place the oil, and garlic in a cold pan. Then, heat pan medium heat. Be careful to watch. It’s critical the garlic turns a nice golden brown, but doesn’t burn. Be ready to remove the pan from the heat and add another swig of oil if its browning too fast. (3-4 minutes). Then, add the red pepper flakes.

Add the sliced cherry tomatoes (stand back) and a small pinch of salt. Take off the heat. Wait until your pasta is cooked.

When the pasta is cooked, use tongs to transfer pasta into your frying pan (no need to drain, some water is good to thicken sauce). Reheat for a couple minutes. Add the oregano, toss and then the lemon juice.

Serve immediately with extra lemon if desired.